Preheat the oven to 200°C (180fan/ Gas 6) and lightly grease a 12 hole bun tin with butter.
Cream together the butter and sugar in a large mixing bowl.
100 g Butter, 100 g Caster Sugar
Beat in the eggs and almond extract.
2 Eggs, ¼ teaspoon Almond Extract
Fold in the ground almonds and plain flour and mix until combined.
100 g Ground Almonds, 1 tablespoon Plain Flour
Using a 7cm fluted round biscuit cutter, stamp out 12 rounds of pastry and lightly press into the greased bun tin.
325 g Ready Rolled Shortcrust Pastry
Fill each pastry case with mincemeat.
200 g Mincemeat
Top each mince pie with the almond frangipane and scatter over flaked almonds.
3 tablespoon Flaked Almonds
Bake in the oven for 18-20 minutes until the tops are golden brown. Allow to cool for 15 minutes before carefully removing the mince pies to a cooling rack.